Par Baked and Frozen Goods

Written by rob on October 13, 2026. Posted in Ingredients, News, Uncategorized.

Convenience, Trends & Innovations in par-baked and frozen goods

Convenience is the holy grail of the modern food industry. This trend, as well as rapid advances in frozen food technology, offers both opportunities for bakers, in terms of the range of baked and frozen goods they can offer their customers, and solutions to their own production constraints.

There is a strong and growing worldwide trend towards increased convenience in everything from shopping and packaging to meals and entertainment. And nothing offers more convenience to the consumer or the baker than par baked and frozen goods.

For the consumer, frozen foods, including baked products, offer a myriad of benefits. It is cost-effective, has a longer shelf life and can be prepared in minutes. And, with the rapid advances in technology, frozen food not only tastes great, but offers good nutritional value.

However, even as consumers face ever more hectic schedules and constantly look for more convenient options, they are not willing to compromise on quality or health. Fortunately for these consumers, their options are vast and growing continuously as food producers respond to the demand. And this demand is growing despite the economic conditions.

The range of frozen food options is staggering and growing all the time: from dough mixes, frozen pastries, frozen pies, frozen samoosas, frozen vegetables, desserts and cakes, pre-portioned and packed meats, to complete meals ready to heat-and-eat.

While customers expect to have access to their favourite baked goods, freshly baked 24 hours a day, they are also looking for interesting new options. As a result, a wide variety of sweet and savoury frozen baked products are becoming available in retail and grocery stores. These convenient frozen products are baked for a few minutes and become freshly baked goods.

In particular, artisan bread is becoming a lucrative market in the par baking segment of the industry. Artisan bread making has never meshed well with commercial baking. These breads are typically made by skilled, independent bakers who have honed their baking skills through years of experience and training so they can develop unique breads for customers.

While this style of artistry is probably most closely associated with French bakers, artisan bakers are found all over the world.

Until par baking brought artisan bread to the masses, it was not always an option for consumers. Because of the amount of time and skill required for the process of making ciabatta, foccacia, or French bread, the costs per loaf are higher. Additionally, artisan skills are in short supply considering the critical skills shortage in the country and in the baking industry.

The par baked and frozen goods offer solutions to all these issues.

As the demand for artisan, speciality and sweet and savoury frozen baked products grows, it creates opportunities for bakers to provide these products to their customers. Fortunately, rapid advances in technology and solutions from various ingredient suppliers make it easier for bakers who want to tap into this market. Frozen products ensure bakers can reach markets even in remote destinations and can ensure availability of a wider range of products.

Hi-tech processes such as blast freezing and cryogenic freezing are now used to freeze products at a fast rate, preventing large ice crystals from forming from the water molecules in the food, which can damage the cell membranes and tissue. Fast freezing means that the frozen product does not lose its form and structure and retains vitamins, nutrients and flavourings.

In addition, technologies such as cryogenic freezing have extended the range of products that can be frozen. Cryogenic freezing has an extremely fast freezing rate of five centimetres per hour, if not faster, compared to 0.1 centimeters per hour in a normal household freezer. Due to the extremely fast loss of temperature, up to 95% of micro-organisms survive the freezing process. This means that essential micro-organisms, such as yeast in baked goods, can be frozen, easily stored and transported and are activated again once thawed.

The introduction of new freezing techniques, combining formulation and processing, make it possible to progress even further in reducing this last stage, while at the same time, offering excellent dough stability, tolerance and oven spring in the finished product. Freezer-to-oven is a new concept developing predominantly for pastries. Fermentation occurs during baking, immediately after removal from the freezer, without cooling.

The benefits include a frozen product that takes up minimal space during storage and transport, and a steam-free baking technique, involving direct baking without a thawing stage. This method improves the taste and visual appeal of the finished product.

But it is not only consumers that benefit from the convenience of frozen goods supplied by bakers and retailers. Bakers can significantly extend their baked product offerings, reduce costs and inventory, and ensure consistency through the use of frozen and par-baked products made available by some of the leading suppliers.

Par baked and frozen goods are becoming more popular in bakeries facing increasingly tight production schedules, ingredient shortages and cost increases, as well as a critical skills shortage. What could be more convenient in a bakery than simply loading a tray of frozen goods into a preheated oven, and presenting your customers with an array of delicious, freshly baked goods a few minutes later?

One of the most important benefits is the ability to bake to just the right amount at various times of the day to ensure customers on their way to work at lunch time and on their way home can buy just-out-the-oven hot and fresh baked goods of the same excellent quality.

Pies remain a stalwart in the frozen and ready-to-bake industry, and in addition to the simply bewildering range of pies available, there are also several pie manufacturers to choose from. Iqlaas Foods, RCL Foods and Premier Group/Rhodes Food Group to name but a few.

There are a number of Par Baked and Frozen Goods suppliers in South Africa – Iqlaas Foods, Bake it Easy, HotBake, RCL Foods – Piemans, RFG Foods and Rich Foods to name but a few.

IQLAAS FOODS

Iqlaas Foods – Established in 1995, Iqlaas Foods has grown into an established South African manufacturer of frozen and convenience foods, bringing together quality ingredients, food expertise and a commitment to consistent service. From pies and pastries to savoury snacks, vegetarian products and other convenient food solutions, our portfolio of brands is created to make everyday life easier.

At Iqlaas Foods, quality extends beyond the products we make. We are committed to meeting the Halaal requirements our customers trust, while maintaining high standards throughout our food manufacturing processes.

Our Brands –

PENNY WISE – Everyday Favorites, Made Convenient.

Penny Wise brings together convenient savoury food favourites designed for everyday enjoyment. From pies and pastries to other convenient snacks, Penny Wise offers practical food solutions for busy households, gatherings and everyday occasions.

MCBEAN – Deliciously Vegetarian.

McBean brings convenient vegetarian food choices to the Iqlaas Foods family. Created for those looking for meat-free alternatives without compromising on flavour or convenience, McBean offers practical options for everyday meals and occasions.

PASTRY PRIDE – Quality Pastry. Endless Possibilities.

EXPLORE OUR PRODUCTS – Something for Every Occasion

Pies & Pastries
Puff Pastry
Vegetarian
Savoury Snacks
Convenience Foods

For more info click here ….. https://iqlaasfoods.co.za/